Ingredients:

• 2/3 cup fresh tomatoes, chopped
  
• 1/4 cup shredded part-skim mozzarella cheese
  
• 1 teaspoon olive oil
  
• 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  
• 1/8 teaspoon ground black pepper
  
• 1 garlic clove, crushed
  
• 4 (5-6" diameter) portobello mushroom caps
  
• 2 tablespoons fresh lemon juice
  
• 2 teaspoons low-sodium soy sauce
  
• Low-fat cooking spray
  
• 2 teaspoons fresh cilantro, chopped

Directions:

1. Prepare the grill.
   
2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
   
3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
   
4. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
   
5. Grill the caps, stem side down first for 5 minutes on each side or until soft.
   
6. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
   
7. Garnish with cilantro.